Vegan Shamrock Pancakes

Posted by in Cooking, Pancakes | 1 comment

 

 

 

 

 

 

 

 

 

 

 

 

 

I don’t know about you, but for some reason, today I enjoy random holidays such as St. Patrick’s Day. It’s an excuse to get in the kitchen, get creative, and most importantly.. 

 

make something green!

 

While there are a few Irish staples that typically involve potatoes, there are not a plethora of options that you can veganize. That being said, I was immediately thinking of effortless dessert type concepts, and the  vegan Shamrock Pancakes were born! I’ve truly never been a “mint” person, but if done properly it can be just divine!

 

While pancakes can be made without a vegan egg, I love the fact that the Follow Your Heart Egg seamlessly creates more of a binder, and can be used in countless dishes. It’s always a staple in my cooking supplies!

 

 

 

 

 


 

What I love about these pancakes is, everything! It’s quick, easy, has a handful of ingredients, flavorful, packs 2 cups of spinach, aesthetic appeal, made with white whole wheat flour, uses vegan egg powder, has dark chocolate, and light notes of mint!

 


 

If you’re searching for the perf St. Patricks Day dish or simply love a staple recipe for spinach pancakes, you have to try my recipe for vegan Shamrock Pancakes!

 

 

 

 

Why this recipe is great: 

 

 

Quick 

Easy

Packed with Spinach 

Hint of mint

Has aesthetic appeal

Perf for St. Patricks Day!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe Tutorial 

 

 

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Shamrock Pancakes


  • Author: Eat Drink Shrink
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 5-10 pancakes 1x

Ingredients

Scale

Pancakes:

Toppings: 

  • chocolate chips
  • coconut whip
  • chocolate sauce 

Instructions

  1. In a blender, combine the spinach, vegan buttermilk, vegan egg, and coconut oil, peppermint extract, and blend until smooth. In a separate bowl, whisk together the remaining dry ingredients.Whisk the wet ingredients into the dry ingredients until just combined.
  2. Heat a large pan or griddle over medium heat and grease with butter or oil. Pour about 2/3 cup of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
  3. Flip the pancakes and cook for one minute longer and serve.Top with coconut whip, chocolate chips, and chocolate sauce! (for vegan chocolate sauce simply combine some chocolate w/ 1tsp coconut oil, microwave for 10 seconds intervals until melted)
  • Category: Pancakes
  • Cuisine: Breakfast

Nutrition

  • Serving Size: 1

 

 

 

 

 

 

 

 

 

 

 

 

 

Eat Drink Shrink Newsletter

Subscribe + get my top 12 Cooking Tips!

I agree to have my personal information transfered to MailChimp ( more information )

I will never give away, trade or sell your email address. You can unsubscribe at any time.

1 Comment

  1. Hi,

    Since you don’t have an email listed, just letting you know Congrats! we’ve added a snippet from your site and your website link in our Kids Books series just out today.

    Email any time! ~*~Happy Holidays ~*~

    https://www.ourcarebooks.com/

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Top of page